CHAPTER VIII. 

 The Handling: of Butter After Churning. 



133. As lias been stated in a previous chapter, the 

 more ragged the butter granules (provided the 

 cream is of good quality) the finer will be the flavor 

 and the better -will be the body of the butter. The 

 finer the granules the more easily is the butter fat 

 affected by temperatures of wash water and the 

 manner of manipulation during washing. The larger 

 the granules are when the butter comes the less 

 quickly will temperatures affect their consistency. 

 Ijarge, soft granules and warm wash water are 

 likely to resiilt in mottled butter. Pine, firm gran- 

 ules and cold wash water will usually produce dry 

 butter. 



134. Washing butter. The temperature of the wash 

 water may vary a few degrees in relation to the 

 temperature of the buttermilk and still give good 

 results. Fine butter granules when washed with cold 

 water will more easily remain separate than larger 

 granules will when washed with the same tempera- 

 ture of wash water. Washing fine butter granules 

 with cold water will chill and harden them and 

 make the proper working of the butter difficult. It 

 also prevents a perfect dissolving of the salt. We 

 may take it for granted that the finer the granules 

 the less time the butter should be subjected to the 

 same temperature of wash water as is used on gran- 

 ules which are much larger or coarser. The amount 



